Owner and Chef Maggie Norris from Whisked Away Cooking School shares a recipe for a delicious filet mignon.
• 2 beef tenderloin filets (about 1-inch thick)
• Kosher salt and freshly ground pepper
• 4 garlic cloves, peeled
• 2 or 3 rosemary sprigs
• 2 tablespoons cold unsalted butter, cubed
Preheat oven to 400F.
Heat a large heavy-bottomed, ovenproof skillet over medium-high heat.
Add oil and heat the oil.
Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes.
Add garlic and rosemary.
Place pan in the oven.
Cook until the steak reach an internal temperature of 128F for medium-rare.
Pull pan out and top steaks with butter. Let steaks rest for 5-10 minutes.
Smash garlic with the back of a fork and serve with steak.